Matki Aur Palak ki Curry Video by Tarla Dalal

Matki Aur Palak ki Curry Video by Tarla Dalal

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This reverberating combo of sprouted matki and spinach is sure to put the smile back on your face. The Matki Aur Palak ki Curry derives its intense flavour from tangy tomatoes and a paste of coconut, spices and seeds. A traditional south Indian tempering boosts the aroma and adds to the flavour of this delicious curry, which tastes great with rice as well as rotis.


Recipe Description for Matki Aur Palak ki Curry

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


1 cup sprouted matki (moath beans)
2 cups finely chopped spinach (palak)
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp finely chopped garlic (lehsun)
5 to 6 curry leaves (kadi patta)
1/2 cup finely chopped tomatoes
salt to taste

To Be Ground Into A Smooth Paste (using Approx. 1/2 Cup Of Water)
1/4 cup freshly grated coconut
1/2 tsp coriander (dhania) seeds
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
3 whole dry kashmiri red chillies , broken into pieces
1 garlic clove
1/4 tsp turmeric powder (haldi)

For Serving
rice / roti

  1. Heat the oil in a deep non-stick pan, add the mustard seeds, garlic and curry leaves and sauté on a medium flame for a few seconds.
  2. Add the prepared paste and sauté on a medium flame for 1 to 2 minutes.
  3. Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  4. Add the matki and salt and mix well.
  5. Add 1½ cups of water and mix well. Cover with a lid and cook on medium flame for 10 to 12 minutes, while stirring occasionally.
  6. Add the spinach, mix well and cook on a medium flame for 1 to 2 minute, while stirring occasionally.
  7. Serve hot with rice or roti.

See step by step images of Matki Aur Palak ki Curry Recipe

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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